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Carbohydrates in Grain Legume Seeds

Improving Nutritional Quality and Agronomic Characteristics

Carbohydrates in Grain Legume Seeds by C.L. Hedley
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The compounds making up the dry weight of seeds play a major role in determining the nutritional quality and ultimately the uses and economic value of the seed. The carbohydrate fraction can be divided into starch, fibre and soluble carbohydrates.
CABI; January 2000
338 pages; ISBN 9780851999449
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Title: Carbohydrates in Grain Legume Seeds
Author: C.L. Hedley
 
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